VEGAN tomato soup


  1. 5-6 baby tomatoes
  2. 1 cup vegetable stock
  3. 1 potato
  4. enoki mushroom
  5. salt
  6. pepper
  7. thyme
  8. 2 cloves garlic
  9. dried oregano
  10. vegetable oil
  11. 1 tbsp chilli sauce


  1. Slice baby tomatoes into 2, place on top of oven pan. drizzle with 1-2 tbsp of vegetable oil. sprinkle with salt, pepper, thyme

  2. Dice potato, place on oven pan, drizzle with oil.

  3. Roast both of the above in (preheated) oven for 15-20 minutes

  4. Move roasted tomatoes into a boiling pan, toast for 2 minutes, insert 1/4 cup of vegetable stock, stir

  5. Blend the roasted tomatoes and vegetable stock using mixer/blender

  6. Place back the blended tomatoes into boiling pan, let simmer for 4-5 minutes

  7. (meanwhile) place the roasted potatoes into a frying pan. add a pinch of salt, pepper, and chilli powder. toast until brown and tender

  8. After boiling, insert the potatoes into the soup, add 1 tbsp chilli sauce, then stir. add more salt, pepper, n oregano if taste isn’t perfect yet. addition of vegetable stock powder is really recommended for a more savoury flavour.

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